Description
A delightful gluten-free squash casserole recipe that’s both comforting and celiac-safe. Perfect for a family meal.
Ingredients
Scale
- 2 lbs yellow squash, thinly sliced
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced squash, gluten-free breadcrumbs, Parmesan cheese, and parsley.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Pour the egg mixture over the squash mixture and toss gently to combine.
- Season with salt and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Bake for 30-40 minutes, or until the casserole is golden brown and bubbly.
Notes
- For a dairy-free option, omit the Parmesan cheese or use a dairy-free substitute.
- You can add other herbs like thyme or basil for extra flavor.
- Ensure your gluten-free breadcrumbs are certified gluten-free for celiac safety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg